Spanish food at Black Cat Cafe

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Black Cat Cafe held first ¡Qué rico! Tapas pop-up dinner in January
¡Qué Rico! Tapas organized its first pop-up dinner at Black Cat Café

Spanish food was the starring role last week at Black Cat Cafe.

Time flies! I wasn’t aware that it is already a week since my first pop-up dinner!

To talk about tapas is always difficult to explain. From my point of view, to have tapas or “tapear” is more a concept than the kind of food you may eat. We also can eat “raciones”, bigger portions than tapas that we usually share. Anyway, any dish can turn into a tapa if you plate it up in small amounts.

Last Thursday, the menu was Spanish food, in the wide sense of the term.

I cooked traditional food, renovated and modern dishes, my favourite Spanish ingredient and one of my mom’s recipes. Do you want to know how each one was?

The menu started with a chestnut soup, a traditional dish which makes the most of two autumnal ingredients: mushrooms and chestnut. It is a velvety and earthy soup that warm you up in a cold night.

 

Chestnut soup with fried mushrooms on top
Small glass of velvety and earthy chestnut soup

It carried on with chickpeas with prawns. Pulses dishes are very common in Winter in Spain. In this case, Spanish chefs have reinvented the traditional version with a modern one where fish or shellfish provide a dainty taste which combines flavours from ground and sea.

Chickpeas with prawns

The third dish was a traditional Spanish omelette (potato, onion and eggs): soft potato, slightly sweet because of the onion, cooked slowly until eggs set up. Bread with tomato and Extra Virgin olive oil is always an enjoyable companion for this dish. The olive oil was in small pipettes so guests had to work a bit, spreading the home-made tomato sauce and pouring drops of olive oil on top.

Spanish omelette with "pan tomaca" (bread, tomato sauce and Spanish Virgin Extra Olive Oil)

Piquillo’s pepper is my favourite ingredient. The delicate flesh, a bit sweet, makes of this pepper something special. There were filled with a mushrooms thick bechamel with a creamy sauce.

Piquillo´s peppers stuffed with mushrooms

And finally, in honour of my mom: chicken with prunes and pineapple. A recipe which combines the juicy breast chicken with the sweetness and the sourness of prunes and pineapple.

Quericopopup chicken with prunes (1).jpg

After five courses meal, something fresh: lemon sorbet with gin & tonic gelatine. I can’t say anything else about this dessert, you only have to try it.

Quericopopup lemon sorbet gin&tonic gelatine

Many thanks to Karohemd and Cambridge Food Tour for the amazing pictures!

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1 COMMENT

  1. […] Pulse is a healthy and comfort food. It is a nourishing dish in winter and a perfect ingredient for a salad in summer. In Spain, chickpeas are the main ingredient in many traditional dishes such as stews. Now, modern cuisine is making up new recipes which incorporate new flavors to traditional dishes. This is the case of chickpeas with prawns. Actually, it was one of the dishes I cooked for the pop-up dinner in January. […]

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